So I had this whole thing written yesterday, and then when I got home I was going to add the pictures, since I forgot them, and post. But in the process of adding the pictures, the whole thing deleted. So I had to start again. I'm a little sad because I think the first one was funnier. Oh well.
I know, it seems to be an exaggeration, but I really do think that this is the best dish I've ever made. If it isn't, it is definitely in the top five. These enchiladas were AMAZING. I invited the neighbors over and these babies were gone before they knew what hit them.
If you're not on the roasted veg bandwagon, might I suggest jumping aboard? It's not very hard, all you have to do is toss them with salt, pepper, seasonings, and olive oil and pop them into the oven. They get all crispy and browned and are just so so so good. Try it now. If you're only cooking for yourself or don't want to heat up the oven, you can totally do these in the toaster oven. Amazing.
Roasted Vegetable Enchiladas - From Perry's Plate
1 Poblano Pepper (These are in most grocery stores, by the bell peppers. They're mildly flavored, although sometimes you can get a super spicy one. It's random.)
2 Bell Peppers
1 Sweet Potato
1/2 Head Cauliflower
1 Cup of Corn Kernels (I used frozen because I am WAAAAAAAAY too impatient to try to cut the kernels from the cob. Also, I had them already, so there.)
3 Tablespoons Oil (I used olive because that's what I always have, but feel free to use what you like. You're roasting the veg at a high heat though, so make sure it's one that has a higher smoke point.)
1 1/2 Teaspoons Cumin
2 Cloves of Garlic (I completely forgot this, BTW.)
Salt and Pepper
1/2 Cup Cilantro
2 Cups Salsa (I used a jar of stuff I had in the pantry, but if you make your own I bet it would be better.)
2 Ounces Baby Spinach (A couple of big handfuls.)
8-10 Tortillas (Traditionally, enchiladas are made with corn tortillas, but my grocery store was either out or hiding them, so I used the small flour ones.)
2 Cups Shredded Cheese (I used "sharp cheddar" which was not sharp at all. Still delicious though.)
Sour Cream/Greek Yogurt/Guac/Etc as toppings
Pre-heat the over to 425. Chop the vegetables into bit sized pieces. I did matchsticks for the peppers, chunks for the potato, florets for the cauliflower, and slices for the onion, but if the spirit moves you to make other shapes, please follow it.
Put all of them on a cookie sheet. I didn't have one big enough for everything, so I split it. Sprinkle the cumin, salt, pepper, and garlic over it. Toss together with the oil and spread into an even layer on the sheet. Roast for 30-40 minutes, until the vegetables are soft and have little brown spots. Shake the pans every 10-15 minutes so that they cook evenly. My corn got extra crispy, and while it was fine, I think that next time I'd add the corn halfway so it doesn't get as burned.
Lower heat to 350.
Chop up the cilantro and add to the salsa. If you're one of the people for whom cilantro tastes like soap, feel free to skip this step. I'm not one of them and I freakin LOVE cilantro, so I also chopped the rest of the bunch to put on top.
Now, basically make this like you'd make a lasagna. Put a little sauce on the bottom, cover with tortillas, add roasted veggies, spinach, cheese, and salsa (in that order) and repeat. The idea is that you're going to top it with the cheese, but I somehow always run out beforehand. It still turns out fine though, don't worry.
Cover the pan with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 10-15 minutes, until everything is heated through.
Invite your neighbors over for a Mexican feast, serve this with refried beans and Mexican rice. Scarf is all down in about 2.4 seconds.
What's the best thing you've ever made?
These enchiladas are up there, but I've also done spaghetti and meatballs that were pretty amazing. Also, in a moment of insanity, I made bacon turtles completely from scratch (well I bought the bacon). That was pretty sweet.